Bulgogi Sausage Roll Recipe

Marinate

In a medium bowl combine ground beef (or finely chopped sirloin), 3 tbs soy sauce, 2 tbs brown sugar, 1 tbs sesame oil, 2 tsp minced garlic, grated pear or apple (if using), 1 tsp gochugaru, and 1 tsp ground black pepper. Mix until well combined and let sit for 10 minutes while you prepare vegetables.

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When hot, add thinly sliced yellow onion and cook 4–5 minutes until softened and beginning to caramelize. Push onions to the side.

Add the marinated beef to the skillet in an even layer. Cook without disturbing for 2 minutes, then stir and cook 3–4 more minutes until beef is cooked through and any liquid has mostly evaporated. If the filling is very wet, stir in up to 1 tsp cornstarch dissolved in 1 tsp water to thicken and cook 30–60 seconds more. Taste and adjust seasoning (add a pinch of salt or a bit more soy sauce if needed). Remove from heat and let cool 10 minutes.

Stir the sliced scallions into the warm beef mixture so they soften slightly but remain bright. Set filling aside to cool completely (important so pastry doesn’t get soggy).

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, unfold or roll each thawed puff pastry sheet into a roughly 9x12 inch rectangle. If using two sheets, you can make two medium rolls (3 each) or slice differently to make 6 smaller rolls — this recipe assumes making 2 logs to serve 6 people when sliced.

Divide the cooled bulgogi filling into two equal portions. Spoon each portion in a log down the center third of each pastry rectangle, leaving about 1/2 inch border at the long edges and 1 inch at the short ends.

Brush the long edges of the pastry with a little beaten egg wash (1 large egg beaten with 1 tsp cold water). Fold the pastry over the filling tightly, sealing the seam by pressing and crimping with your fingers or the tines of a fork. Tuck the short ends in to seal. If desired, cut a few shallow diagonal vents across the top of each roll.

Place the rolls seam-side down on the prepared baking sheet. Brush the tops with egg wash and sprinkle with sesame seeds. Chill in the fridge for 10 minutes to firm up, which helps keep shape while baking.

Bake in the preheated oven 20–25 minutes, rotating pan halfway, until pastry is puffed and deep golden brown.

Remove from oven and transfer to a wire rack. Let rest 5 minutes before slicing into 1-inch pieces.

While the rolls bake, whisk together 1 tsp gochujang, 1 tsp soy sauce, 1 tsp honey (or brown sugar), and 1 tsp water until smooth. Warm briefly in a small saucepan over low heat or microwave 10–15 seconds to loosen; do not boil. This creates a glossy spicy-sweet glaze.

Brush the warm sliced sausage rolls lightly with the glaze, or serve glaze on the side for dipping. Garnish with additional sesame seeds if desired and serve warm.